- For the tarts
- 4 slices Puff pastry dough (square)
- 2 medium ripe Pear
- 100 grams Marzipan
- 2 egg whites
- 20 grams butter
- 2 tablespoons Cognac
- 50 grams ground Hazelnuts
- 2 tablespoons Orange marmalade
- 4 tablespoons Orange juice
Separate and thaw the puff pastry. Preheat the oven to 200°C (approximately 400°F). Once thawed, roll each puff sheet into a circle of 16 cm (approximately 6 inches) in diameter.
Chill the dough. Peel the pears and cut in half. Remove the core. Cut the pears into quarters and slice thinly. Beat the marzipan, butter, cognac, and ground hazelnuts until creamy. Line the tart pans with the puff pastry and prick several times. Spread the marzipan cream on it and top with the thin pear slices. Bake for about 20 minutes.
Bring the orange marmalade with the orange juice until liquid. Spread on the tarts, 15 minutes into baking. Return to the oven and finish baking.
Remove from the oven and let cool.
For the cream: Beat the cream, egg, sugar, and milk until creamy in a pot over medium heat. Add the cognac and vanilla.
Serve the tarts with a dollop of cream.